Orange Carrot Cake

Serves: 5
Total Calories: 1,612


3 cups flour, divided
2 cups sugar
1 cup shredded coconut
1 1/4 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 (11-ounce) can mandarin orange, undrained
2 1/2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups shredded carrots
Orange Cream Cheese Frosting:
3 tablespoons butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon orange extract
2 tablespoons orange juice concentrate
2 cups powdered sugar


Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and Mandarin oranges in large mixing bowl on high speed for 1/2 minute. Add remaining 1 1/2 cups flour, baking soda, cinnamon, and salt. Blend on medium speed 45 seconds. Scrape bowl and stir in carrots. Pour into greased 9x13-inch cake pan (or 2 greased and floured 10-inch round pans). Bake in preheated 350° oven for 45 - 50 minutes (35–45 minutes for 10- inch pans) until tested done. Cool completely. For round pans, let cool 10 minutes before removing to wire racks to finish cooling. Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting:
Cream butter and cream cheese until smooth. Add the rest of the ingredients and blend until smooth. Frosting will not be as stiff as usual. I prefer it this way to get more cream cheese flavor. You may add more powdered sugar for a stiffer frosting. Frosting will harden with refrigeration. I like to garnish this cake with drained Mandarin oranges.

Nutritional Facts:

Serves: 5
Total Calories: 1,612
Calories from Fat: 772

This Orange Carrot Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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